Eggplant with Sauce
by Layman
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash 2 long eggplants and set aside.
2. Cut into small long strips.
3. Add a little salt and 4 to 5 tablespoons of starch to the eggplant and stir well.
4. Sit in a frying pan and pour the oil, put the skin side down in the pan, cover the pan with a medium-low heat for about 2 minutes.
5. Use the chopsticks to gently move it a few times and you can take it out of the pot and put it on the plate.
6. Mince ginger.
7. Pour the oil in another pot and add 1/5 of the sesame oil to the oil. Add about 10 grams of soybean paste to low heat and sauté until fragrant. Add the minced ginger.
8. After sautéing the minced ginger, add a little cooking wine, light soy sauce, sugar, and thicken the soup.
9. Add the eggplant and stir evenly to get out of the pan.
10. Finished product.
